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Loading...| 9 tablespoons butter , softened | |
| 1/2 cup currants | |
| 5 tablespoons rum | |
| 1 1/2 cups fine pumpernickel bread , crumbs , made in the blender from fresh bread | |
| 1/2 cup coarsely chopped almonds or 1/2 cup hazelnuts | |
| 3/4 cup sugar | |
| 1 teaspoon finely grated lemon , rind of | |
| 1 1/2 teaspoons ground cinnamon | |
| 4 medium cooking apples , peeled and cut into 1/4 inch slices |
| 1. | Add the currants and rum to a small bowl and let them soak. |
| 2. | In a separate bowl, mix together the pumpernickel crumbs and chopped almonds or hazelnuts. |
| 3. | Next, mix in the sugar, lemon rind, and cinnamon. |
| 4. | Add the softened butter to the crumb mixture, and use your fingers to work it in until it forms coarse crumbles. |
| 5. | In a buttered baking dish, layer the apple slices and sprinkle the rum-soaked currants on top. |
| 6. | Spread the apple mixture with buttered crumb mixture. |
| 7. | Bake at 375°F for about 35-40 minutes, or until the top is golden brown. |
This dessert is a delicious and unique way to use up leftover pumpernickel bread.
The rum-soaked currants provide a boozy and flavorful twist.
This dish is high in sugar and butter, which makes it calorie-dense and not suitable for those on a low-fat or low-sugar diet.
While this dessert isn’t exactly healthy, it does contain some nutrients from the apples and nuts.
Apples are a good source of fiber and vitamin C, while nuts provide healthy fats and protein.
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